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Malaysian king prawn and courgette laksa recipe

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Dish up a warming bowl of this easy noodle soup for a taste of Malaysia. Ready in under 30 minutes, the creamy coconut base balances the heat from chilli, ginger and red Thai curry paste, whilst king prawns, bamboo shoots and courgette ribbons add texture and plenty of fresh flavour. See method

Serves
4

5 mins to prepare and 20 mins to cook

330 calories / serving

Ingredients

5cm piece ginger, peeled and finely grated

2 limes, zested, 1 juiced, 1 cut into wedges

⅔ x 30g pack coriander, stalks finely chopped

2 tsp ground turmeric

2 red chillies, deseeded and finely sliced

1 tsp vegetable oil

3 tbsp Thai red curry paste

400ml tin light coconut milk

1 reduced salt chicken stock pot, made up with 500ml boiling water

200g Tiger Tiger rice stick noodles

225g tin bamboo shoots, drained

2 x 165g packs Tesco Finest raw jumbo king prawns

2 small courgettes, peeled into ribbons, or 250g courgetti

2 tsp fish sauce

a few basil leaves, to serve

Each serving contains

Energy

1365kj330kcal17%

Fat

10g14%

Saturates

6g30%

Sugars

3g4%

Salt

Method

Blitz the ginger, lime zest, coriander stalks, turmeric and half the chillies to a smooth paste with 1 tsp water. Heat the oil in a wok or wide saucepan over a medium heat. Add the spice paste, stir constantly for 1 min, then add the Thai red curry paste and fry for another minute. Pour in the coconut milk and stock, bring to the boil, then simmer for 10 mins.

Meanwhile, put the noodles in a large heatproof bowl, cover with boiling water and leave to soak for 5-6 mins until softened. Drain, rinse briefly in cold water and drain again.

Add the bamboo shoots and prawns to the pan and cook for another 3 mins, stirring regularly, or until the prawns are cooked through.

Take the pan off the heat and stir in the courgette ribbons, lime juice, fish sauce and most of the coriander. Divide the noodles between 4 bowls, then pour over the laksa and courgette ribbons. Scatter with remaining chilli, coriander leaves and basil to serve.